Ingredients
Crust:
1 cup all-purpose flour
⅓ cup white sugar
1 tsp vanilla extract
½ tsp salt
½ cup cold unsalted butter, cut into 1/2-inch pieces
Filling:
⅔ cup sugar
2 Tbs cornstarch
¼ tsp salt
1 cup blood orange juice
3 large eggs, lightly beaten
1 large egg yolk, lightly beaten
2 Tbs blood orange zest
2 Tbs unsalted butter, cut into 1/2-inch pieces
1 med blood orange, thinly sliced
Directions
- Lightly grease a 9-inch tart pan with a removable bottom.
- Make the crust: Pulse flour, sugar, vanilla, and salt in a food processor a few times to combine. Add cold butter and pulse several more times until mixture is very crumbly and resembles coarse sand.
- Pour mixture into the prepared tart pan; use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Gently prick the bottom of the crust several times with a fork. Freeze crust for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees.
- Remove crust from the freezer and place it onto a baking sheet. Line the crust with aluminum foil and fill with dried beans.
- Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil; continue to bake until the center is set, 5 to 7 minutes more. Remove from the oven and reduce the heat to 325 degrees.
- Make the filling: Bring a pot of water to a low simmer.
- While the water is coming to a simmer, whisk sugar, cornstarch, and salt together in a large heat-proof bowl. Whisk in orange juice, eggs, egg yolk, and orange zest until smooth.
- Place the bowl over the pot of simmering water, making sure it does not touch the water. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in butter, one piece at a time, ensuring each piece melts before adding the next. Pour filling through a fine-mesh sieve into the prepared crust.
- Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
- Chill tart for about 3 hours. Top with blood orange slices before serving.
